Making a birthday cake 24 hours ahead?
I’m making a two layer chocolate cake and using a jar of hot fudge topping as the icing. I’ve never had to bake a cake ahead of time and I was wondering if it will dry out if I do. If I do make it ahead of time, should I frost ahead of time also or wait? What is the best way to store it? Any tips would be appreciated!
I’m not sure whether the cake ingredients will make a difference on the answer so I’m posting them just in case:
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar
What about the frosting – should I wait to frost it?
Tagged with: 2 eggs • baking powder • baking soda • cake ingredients • case 2 • cocoa • Cold Brewed Coffee • cup milk • cup vegetable oil • frosting • layer chocolate cake • purpose flour • salt 2 • teaspoon salt • teaspoons • vinegar • white sugar
Filed under: Cold Brewed Coffee
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professional cake decorators bake their cakes a day or more ahead. Nothing will happen to it except maybe dry out. Keep it well covered and you will be fine. It does not need to be refrigerated at all.
I’m probably too late… ;) Either way, if you keep it well sealed it should be fine. You’ll want to keep it in cardboard, or put some cardboard or something absorbent in the container because it helps absorb the moisture. Otherwise, the frosting can get runny. I suppose it’s more of an issue with fondant, but it doesn’t hurt to be careful! Also, when taking a cake out of the fridge, it can cause condensation to build up on the frosting. If it were me (and I WILL be baking cakes this Friday for a birthday on Saturday), and I had the time to frost it on the day of the event, I would do so. That way it’d be guaranteed fresh. I’m always nervous about that kind of thing… We don’t have professional kitchens with fridges set just right to keep cakes perfect.